Carrot Butter Bean Soup (Printable)
A comforting brothy soup with sweet carrots, creamy butter beans, and savory herbs in every spoonful.
# What You'll Need:
→ Vegetables
01 - 4 large carrots, peeled and sliced
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, sliced
04 - 2 garlic cloves, minced
05 - 1 small leek, white and light green parts sliced (optional)
→ Beans & Broth
06 - 2 cans (14 oz each) butter beans, drained and rinsed
07 - 6 cups low-sodium vegetable broth
08 - 2 tbsp olive oil
→ Herbs & Seasonings
09 - 1 bay leaf
10 - 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
11 - ½ tsp ground black pepper
12 - ¾ tsp sea salt, plus more to taste
13 - ½ tsp smoked paprika (optional)
→ Garnishes
14 - 2 tbsp chopped fresh parsley
15 - Zest of ½ lemon
16 - Freshly ground black pepper
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add the diced onion, sliced leek (if using), celery, and carrots. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables are softened but not browned.
02 - Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in the drained butter beans, bay leaf, dried thyme, and smoked paprika if using. Season with sea salt and ground black pepper, tossing gently to coat everything evenly.
04 - Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 18 to 20 minutes until the carrots are fork-tender.
05 - Remove and discard the bay leaf. Taste the broth and adjust salt and pepper as needed.
06 - Ladle the hot soup into bowls. Finish each serving with chopped fresh parsley, a sprinkle of lemon zest, and a few cracks of freshly ground black pepper.
# Expert Advice:
01 -
- The broth tastes like it simmered all day but you are done in under an hour, which feels like getting away with something.
- Butter beans give it a creamy, satisfying heft without any actual cream, so it works for nearly every dietary need at the table.
- You probably have most of these ingredients sitting in your kitchen right now, which means no special grocery trip required.
02 -
- If you salt too early the beans will seize and stay slightly firm, so wait until the broth is simmering before you do your real seasoning.
- A Parmesan rind dropped into the pot during simmering adds an incredible depth of flavor, but remember to fish it out before serving and skip it entirely for vegan guests.
03 -
- Let the soup rest off the heat for ten minutes before serving because those quiet minutes allow the broth to thicken slightly and the flavors to find their balance.
- Always rinse canned butter beans until the water runs completely clear, because the residual liquid from the can mutes the sweetness of the carrots and clouds the broth.